Errazuriz Don Maximiano Founder's Reserve 2017

£332.32
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6 bottle(s) at £55.39 per bottle.

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£263.54
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SKU
XHATMEDMSR17B
 

Errazuriz Don Maximiano Founder's Reserve 2017

The 2017 vintage of Don Maximiano Founder's Reserve captivates with aromas reminiscent of red fruits such as cherries and raspberries. Further back some nice notes of cocoa and clove appear, culminating with a slight floral hint which suggests violets. Aligned with what is perceived on the nose the palate offers cherries, raspberries and cassis flavours, plus the sweet notes of cocoa and clove. The wine has great tension and juiciness.

Errazuriz Don Maximiano Founder's Reserve 2017

The 2017 vintage of Don Maximiano Founder's Reserve
captivates with aromas reminiscent of red fruits such as
cherries and raspberries. Further back some nice notes of
cocoa and clove appear, culminating with a slight floral hint
which suggests violets. Aligned with what is perceived on the
nose the palate offers cherries, raspberries and cassis
flavours, plus the sweet notes of cocoa and clove. The wine
has great tension and juiciness.
Vineyard
The Don Maximiano vineyard is located in the Aconcagua
Valley and the oldest among them are Max I, Max II and Max
V blocks. The region has a long dry season with moderately
warm summer days cooled by the soft evening breezes that
enter the valley from the Pacific Ocean. Cabernet Sauvignon
and Carmenere vines were planted in 1978 and 1993,
respectively, while the Petit Verdot was planted in 1999. The
three vineyard blocks that contribute grapes for Don
Maximiano Founder’s Reserve are planted on north or
northeast facing hillsides with 5°–25° of slope. Soils are
volcanic, colluvial and piedmont (Max I and II) or alluvial (Max
V) in origin, with good drainage conferring low to moderate
vigour. The colluvial and volcanic rocky soils of Max I show
high presence of mica with clay-silt texture. Max II has deep
colluvial soils of volcanic origin, with loam to sandy-loam texture, and both have 30–40% stone
content. Max V has deep gravelly alluvial soils with 50% stone content and excellent drainage.
Winemaking
Grapes were handpicked in the cool morning hours and transported in small 15-kg boxes to the
winery, where they were inspected on a double selection board to assure only the nest quality
grapes go to the nal blend. Fermentation took place in small-volume stainless steel tanks to allow
a larger proportion of contact between the skins and the juice. Up to three daily pump overs were
made according to the desired level of extraction. Depending on the individual development of
each lot, they completed a total maceration time of 8 to 30 days. All lots were aged for 22 months
in French oak barrels (65% new), where malolactic fermentation, clari cation and stabilization
occurred in a natural way. To best express the terroir of the Aconcagua Valley, and to increase
the wine’s complexity, percentages of Malbec, Petit Verdot, Carmenere and Cabernet Franc were
added to the final blend to make it a truly complex wine.
Vintage
The 2017 vintage was characterized by a mild and dry winter, followed by a very sunny and warm
summer, finalized by an early harvest. As a result the vintage blessed us with wines with
sophistication that beautifully balance fruit concentration, structure and depth mainly given the
season’s particularly low yields. The wines of 2017 have an immense sense of purity, minerality,
intensity and structure.
Food match
Grilled and Roasted Red Meats
A simple steak with chips or salad - your choice!

Grapes
67% Cabernet Sauvignon
12% Malbec
8% Carmenere
7% Petit Verdot
6% Cabernet Franc
Region/Appellation
Aconcagua Valley
Alcohol by volume
14.00%
Residual Sugar
2.5 g/l
pH
3.46
Total Acidity
5.92 g/l

More Information
Bottles Per Case 6
Call for Price No
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Vintage 2017
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